After sampling a few Lambics and Flanders Reds I want to make some of my own. I'd like to age some of it on sour cherries and some possibly on cranberries.
I have been all grain brewing for awhile and have about 30 batches under my belt and I have enough patients to brew a beer and let it sit downstairs in my basement for a year or more. My question is...
What recipe would you guys recommend? I don't know if i want to do the Landers Fred recipe or maybe Jamil's recipe. I kind of like the idea of the Landers Fred, making 2 5 gallon batches staggered over 4-5 months and then blending them 50/50 and then letting them sit on my fruit for another few months.
I also was thinking about OldSock's Lambic 3 turbid mash ...but since this is my first attempt at a sour I want to start a bit easier than this.
Since I have never brewed a sour I really would like some input. The underlying beer needs to be something that would take readily to fruit.
I have been all grain brewing for awhile and have about 30 batches under my belt and I have enough patients to brew a beer and let it sit downstairs in my basement for a year or more. My question is...
What recipe would you guys recommend? I don't know if i want to do the Landers Fred recipe or maybe Jamil's recipe. I kind of like the idea of the Landers Fred, making 2 5 gallon batches staggered over 4-5 months and then blending them 50/50 and then letting them sit on my fruit for another few months.
I also was thinking about OldSock's Lambic 3 turbid mash ...but since this is my first attempt at a sour I want to start a bit easier than this.
Since I have never brewed a sour I really would like some input. The underlying beer needs to be something that would take readily to fruit.